Mexican tacos.
ingredients.
500 g ground beef (1.1 lb.)
4 keto tacos (recipe is here), 8-inch each
1 medium white onion, finely chopped (110 g/ 3.9 oz.)
1 tsp chili powder
1/2 tsp ground cumin
1 tbsp. unsweetened tomato puree
2 tbsp. ghee, lard or extra virgin coconut oil (30 ml)
sea salt and black pepper or cayenne pepper, to taste
1 cup water (240 ml/ 8 fl oz.)
Top with:
1 medium avocado, diced (200 g/ 7.1 oz.)
1 cup cherry tomatoes (150 g/ 5.3 oz.)
1 small head lettuce (100 g/ 3.5 oz.)
Peel and finely chop the onion and garlic. Place the onion and garlic on a pan greased with ghee and cook over a medium-high heat until lightly browned. Stir to avoid burning.
Add the ground beef and cook until browned from all sides while mixing.
Add the chili powder and ground cumin. If you don't have any of these, use 1 1/2 tsp of paprika.
Add the tomato puree and pour in the water. Season with salt and pepper. Mix until well combined and cook until the sauce has reduced to about a quarter and the meat is cooked through.
When done, set aside and prepare the vegetable topping. Wash and dry all the vegetables on a paper tissue. Halve, deseed, peel and chop the avocado and chop the tomatoes and lettuce.
Start filling the taco shells. Start with the meat mixture and top with tomatoes.
Add diced avocado and lettuce. Optionally, add other toppings (grated cheddar cheese, soured cream, etc.)
To knw more about keto diet and recipe click here